BBQ Rub Roasted Chickens with Potatoes and Carrots Recipe

This delicious and easy recipe makes enough to have leftover chicken for another meal. The traditional bbq rub mix is stellar, and you might want to keep some on hand in an airtight container to sprinkle across other dishes, such as pulled pork or a salmon steak. Small red potatoes and baby carrots roast alongside the chicken, so cleanup is easy. Keep dinnertime rustic by taking the baking sheet from the oven to the table, and eating family style.

Ingredients

4 teaspoons dark brown sugar

1 tablespoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

5 teaspoons kosher salt, divided

2 1/2 teaspoons black pepper, divided

2 (4- to 5-lb.) whole chickens

3 tablespoons olive oil, divided

1 1/2 pounds small red potatoes, halved

1 (8 oz.) package baby carrots

1 tablespoon chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.